Nina Johnson
Roasted Beets and Carrots with Burrata Salad is a vibrant and earthy dish that turns humble root vegetables into a colorful showstopper. With golden and deep ruby beets, sweet roasted carrots, and a creamy, luscious ball of burrata in the center, every bite offers a contrast of textures and flavors. Finished with a drizzle of olive oil and a sprinkle of fresh herbs, it’s the kind of dish that’s equally at home at a backyard brunch or a cozy autumn dinner.
What makes this salad stand out is the combination of roasted warmth and creamy coolness. The caramelization from roasting deepens the natural sweetness of the vegetables, while the burrata melts into a rich pool when cut open. It’s a seasonal celebration that’s simple to prepare but feels luxurious to serve.
What Kind of Beets and Carrots Should I Use?
You can use a variety of beets and carrots for this dish, which makes it perfect for farmers’ market finds or CSA boxes. Golden beets, Chioggia (candy-striped), or classic red beets all bring their own flavor and color. Look for beets that are firm and unblemished. For carrots, baby carrots or heirloom carrots (purple, yellow, orange) add a fun twist to the plate and roast beautifully.
Ingredients for the Roasted Beets and Carrots with Burrata Salad
Beets – The earthy base of the salad, they provide sweetness and a hearty texture after roasting.
Carrots – Roasted carrots add a slightly caramelized flavor and a vibrant orange pop to the dish.
Burrata cheese – This is the creamy centerpiece. Burrata adds rich, milky indulgence to balance the earthy veggies.
Olive oil – Helps roast the vegetables and is also used for drizzling before serving.
Fresh herbs (like parsley or dill) – Adds brightness and a fresh contrast to the warm roasted flavors.
Salt and pepper – Essential for seasoning both during roasting and finishing the dish.
Optional: chili flakes or lemon zest – Adds a little heat or zing to brighten up the salad.
How To Make the Roasted Beets and Carrots with Burrata Salad
Step 1: Prep the Vegetables
Peel the beets and carrots. Cut the beets into 1/2-inch slices or wedges and halve the carrots if they’re thick. Keep the beets and carrots separate to avoid staining.
Step 2: Roast Until Tender
Preheat your oven to 400°F (200°C). Toss the beets and carrots with olive oil, salt, and pepper. Spread them on a parchment-lined baking sheet in a single layer. Roast for 25–35 minutes, or until fork-tender and slightly caramelized at the edges.
Step 3: Plate with Burrata
Arrange the warm roasted vegetables on a serving plate. Place the burrata in the center. Let it sit at room temperature for a few minutes to soften.
Step 4: Garnish and Finish
Drizzle everything with a bit more olive oil. Sprinkle fresh herbs over the top, along with a pinch of chili flakes or lemon zest if using. Crack a little extra black pepper over the burrata for contrast.
Step 5: Serve Immediately
Serve this salad slightly warm or at room temperature for the best contrast between the roasted veggies and creamy burrata.
Serving and Storing This Salad
This salad is best enjoyed fresh, especially when the burrata is just beginning to ooze into the warm vegetables. Serve it family-style on a large platter or plated individually as a starter or light lunch.
If you have leftovers, store the roasted vegetables separately in an airtight container for up to 3 days in the refrigerator. Burrata doesn’t keep well once it’s been cut open, so it’s best to add fresh burrata when serving leftovers. Reheat the vegetables gently before serving again.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can roast the vegetables a day ahead and store them in the fridge. Reheat them slightly before serving and top with fresh burrata.
What can I use instead of burrata?
Fresh mozzarella or goat cheese works well if burrata isn’t available. While the texture will differ, the creaminess will still complement the veggies nicely.
Can I serve this cold?
You can, but the magic really happens when the roasted vegetables are warm and the burrata is soft. Room temperature is a good middle ground.
Is this salad good for meal prep?
It can be! Prep the roasted veggies in advance, then assemble just before eating. Store the cheese separately and add it when ready to serve.
How do I avoid staining everything with beets?
Use gloves when peeling and slicing red beets, and keep them separate from other veggies until plating.
Can I grill the vegetables instead of roasting?
Absolutely. Grilling adds a smoky element that pairs beautifully with the burrata and herbs.
Want More Salad Ideas?
If you love this Roasted Beets and Carrots with Burrata Salad, check out these other veggie-packed favorites from Life with Nina:
- Mediterranean White Beans & Greens for a hearty, protein-rich option.
- Honeycrisp Broccoli Salad with a sweet and tangy crunch.
- Super Crunch Salad if you’re into layers of texture and color.
- Strawberry Crunch Cheesecake Salad for a fruit-forward twist.
- Garlic Herb Roasted Potatoes and Veggies to round out any seasonal table.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest salad or vegetable board so you can come back to it any time.
And let me know in the comments how yours turned out! Did you stick with classic red beets or mix in some golden ones? Did you go spicy with chili flakes or keep it classic?
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You can also find more daily food inspiration over on my Pinterest: Life with Nina
Roasted Beets and Carrots with Burrata Salad
Description
A vibrant, earthy salad featuring roasted beets, carrots, and a luscious ball of burrata cheese. It’s a stunning, seasonal dish perfect for both casual lunches and elegant gatherings. Served warm or at room temperature, this dish balances the natural sweetness of roasted veggies with creamy burrata and fresh herbs.
Ingredients
3 medium beets (red or golden), peeled and sliced
4–5 medium carrots, peeled and halved
1 ball burrata cheese
2 tablespoons olive oil
1 tablespoon chopped fresh herbs (parsley or dill)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red chili flakes (optional)
½ teaspoon lemon zest (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. Prepare vegetables: Peel beets and carrots. Slice beets into wedges and halve carrots lengthwise.
3. Toss veggies in olive oil, salt, and pepper. Keep beets and carrots separate to prevent staining.
4. Spread vegetables on a lined baking sheet and roast for 25–35 minutes, or until fork-tender and caramelized.
5. Arrange roasted vegetables on a serving plate.
6. Place burrata in the center and let it rest for 5 minutes at room temperature.
7. Drizzle with remaining olive oil and garnish with fresh herbs.
8. Add chili flakes or lemon zest if using.
9. Crack additional black pepper on top of burrata before serving.
10. Serve warm or at room temperature.
Notes
Use gloves when handling red beets to prevent staining your hands.
For meal prep, store roasted veggies separately and add burrata just before serving.
If you prefer a smoky twist, try grilling the veggies instead of roasting.
